THE UTILIZATION OF TEXTURED PEA PROTEIN IN THE PRODUCTION OF MINCED MEAT PRODUCTS

Minced meat products are often linked with a high content of saturated fatty acids, salt, and additives, which can have a negative impact on health. Plant-based proteins, e.g. textured pea proteins (TPP), are increasingly used to develop healthier and more environmentally sustainable products. Pea proteins have good fat and water binding capacity and ability to create stable emulsions. The aim of this study was to understand the effect of adding 40% of TPP in minced meat product – ćevap and its impact on technological and textural properties. The TPP40 showed a significant increase in cooking loss compared to the control CON1 (4.73%). Regarding textural properties, the addition of TPP significantly decrease hardness, cohesiveness, and chewiness resulting in softer texture. Therefore, the impact on technological and textural properties must be carefully considered to maintain the desired product quality, as the aim is to get an improved product that mimics the original product.